Prep 20 mins
Cook 15 mins
Recently I threw a few parties with "miniature" sandwiches and was attempting to find new unique ways to change up traditional classics like Ruben, Philly Cheesesteak, Grilled Cheese, Po-Boys, etc. I personally a good traditional Cuban sandwich, so I experimented a bit and got this recipe to work. My portion measurements may be slightly off, so don't get mad if my portions are slightly off (too much meet, not enough biscuits, etc.)
- 1 (16 ounce) can refrigerated biscuits, I like to use the small ones for mini sandwiches, but you can pick any size preferred
- 1 cup mayonnaise
- 1⁄4 cup yellow mustard
- 2 tablespoons dill relish
- 2 cups pork, shredded
- 1⁄2 cup diced genoa ham
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 8 ounces swiss cheese slices, cut to the size of your biscuit
- Whisk together the Mayonnaise, Yellow Mustard, Dill Relish, minced Garlic, and Olive Oil. Season with salt and pepper to your liking. Mix about 1/3 to 1/2 of this mixture into a large bowl with the Shredded Pork. Add Ham and stir. You want the sauce to coat the meat well, but not be overly wet. Taste and season again if necessary with Salt, Pepper, and (if preferred) a touch of ground cumin. Reserve any remaining sauce for dipping later.
- Note - You can purchase shredded Pork or do your own in the oven or a crockpot. Use Pork that is lightly seasoned with no sauces.
- Roll out each biscuit into 3-5 inch rounds.
- Place a spoonful of the meat and sauce mixture in the center of each round. Add some of the cheese. Do not overfill. Fold the round over and seal with wet fingers and a fork. It is similar to making empanadas.
- Heat a deep fryer or oil in a large pan on the stove to 375 degrees. Fry each biscuit pouch until golden brown on each side. Drain, cool and serve with the remaining mustard mayonnaise sauce.